This recipe is from "Muffin Tin Chef" by Matt Kadey (Ulysses Press, $15.95, 160 pages).
1 1/2 cups quick-cooking rolled oats
1/2 cup each almond flour, ground flaxseed, walnuts
1/4 cup sunflower seeds
1/2 cup each dried blueberries and dried cranberries
1/3 cup unsweetened dried coconut
1/2 teaspoon each ground cinnamon and salt
1/4 teaspoon ground allspice
1 large egg
2/3 cup honey
1/4 cup oil
1 teaspoon vanilla
1/2 teaspoon almond extract
Preheat oven to 350 degrees. In a large bowl, stir together oats, almond flour, flax seeds, walnuts, sunflower seeds, blueberries, cranberries, coconut, cinnamon, salt and allspice.
In a separate bowl, lightly beat the egg and stir in the honey, oil, vanilla extract and almond extract. Add wet ingredients to dry ingredients and stir until everything is moist. Divide mixture among 12 medium muffin cups and pack down tightly.
Bake until the edges begin to brown, about 20 minutes. Let cool for several minutes before unmolding.